Coconut-Cake with 7-Min Frosting

Indulge in a tropical dessert delight with this Coconut Cake topped with a fluffy 7-minute frosting. This cake brings the sweet, aromatic flavors of coconut wrapped in a light, airy texture that melts in your mouth.

Perfect for special occasions or as a weekend treat, this recipe is designed to impress with its elegant appearance and exquisite taste. Follow these steps to create a cake that’s not only a feast for the eyes but also a celebration of coconut goodness.

Ingredients:

For the cake:

  • 2 1/4 cups cake flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup canola or other vegetable oil
  • 1 1/2 cups + 2 tbsp sugar, divided
  • 3 tsp vanilla extract
  • 1 tsp coconut extract (optional)
  • 1 cup milk (or non-dairy milk like almond milk)
  • 1 cup egg whites (approximately 6 large egg whites)

For the 7-minute frosting:

  • 1 1/2 cups sugar
  • 1/3 cup water
  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • 2 cups coconut flakes

Directions:

  1. Prepare and Bake the Cake:
  • Grease and flour two 8-inch or 9-inch round cake pans, or one 13×9-inch pan. If using round pans, line the bottom with parchment paper.
  • Preheat the oven to 350°F (177°C).
  • Sift together the flour, baking powder, and salt in a medium bowl.
  • In a separate bowl, beat the oil with 1 1/2 cups sugar until light and fluffy. Mix in vanilla and coconut extracts.
  • Alternately add the flour mixture and milk to the oil and sugar, beginning and ending with the flour mixture. Mix until just blended.
  • In a clean bowl, beat the egg whites to stiff peaks, gradually adding the remaining 2 tbsp sugar. Gently fold the egg whites into the batter.
  • Pour the batter into the prepared pans and bake for 35-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  1. Make the 7-Minute Frosting:
  • Set up a double boiler by simmering about 2 inches of water in a saucepan. Combine the sugar, water, egg whites, and cream of tartar in a heatproof bowl that fits over the saucepan without touching the water.
  • With a hand mixer, beat the mixture on high speed for 7 minutes, or until stiff and shiny. Remove from heat and stir in the vanilla extract.
  1. Assemble the Cake:
  • Frost the completely cooled cake. If using rounds, place one layer on a serving plate, spread frosting over the top, then add the second layer and frost the top and sides.
  • Immediately press coconut flakes into the frosting all over the cake before it sets.
  1. Serve and Enjoy:
  • This cake is best served the same day it is made, as the frosting and coconut give it a fresh, vibrant flavor and texture.

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